Harvest: Handpickinginto small boxes (max 18 kg each), between the last week in August and the rst decade of September.

Vinication:
The clusters are gently pressed in a pneumatic press, and the rst and second fractions are kept separate. After a 12-hour gravity settling at 13°C, the must is inoculated with cultured yeasts.

The wine conseguently ferments at controlled temperatures in stainless steel.

The cuvée is assembled in March, the liqueur di tirage added and the bottles capped, and the bottles are laid down for the prise de mousse.

Maturation, ageing:
The tiered-up bottles remain for a minimum of 18 months before riddling. The sediment is consequently removed and the same wine is added as dosage to the bottles.

Serving suggestions:
Serve it at a temperature not over 10°C, taking care of putting the bottle into the ice-bucket, so that the temperature can fall to 6°-8°C. It is a good accompaniment to all courses